What you'll be getting:

Fish Tacos

Per Serving

125 g slaw (red cabbage, carrots, lime juice, homemade mayonnaise, cilantro, chili peppers, cumin, onions)

6 oz Alaskan cod (wild caught)

1/3 c pineapple salsa (heirloom tomatoes, pineapple, onions, chilies, cumin, cilantro, salt, pepper, lime juice, citric acid) 

2 small corn/wheat tortillas (1 large GF tortilla for gf diets) 

cilantro

Equipment needed: lined sheet pan

Preheat oven to 375

Place the cod on the sheet pan, and when the oven reaches 375, place the sheet pan in the oven. 

Set a timer for 20 minutes. 

While the cod is cooking, mix the carrots with the cabbage. 

I like to warm up my tortillas, you can do so in either the microwave, or wrapping them in aluminum foil and placing them in the oven with the fish. 

When the fish has a minute or so left on it, place the slaw on the tortillas. 

Pull the fish from the oven when the timer goes off. Break off into smaller pieces with a spatula. 

Place the fish on top of the slaw. 

Top with the salsa. 

I like to finish with cilantro, but if you do not like cilantro feel free to leave it off. From start to finish this dinner takes just over 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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